Cashew Chicken

I mixed it up the other night with this new recipe and it got major kudos from my man.  I feared I might regret that I didn’t just order Chinese, but once we tasted the finished result I was convinced the effort was worth it.  I felt it was much healthier than restaurant Chinese probably because I used organic chicken and cashews, brown rice, the freshest veggies and no msg or other bad ingredients.  You will need:

• 2 chicken breasts, cut length ways to make four thin pieces
• 1/2 pound Chinese snow peas
• 1/2 pound shitake mushrooms
• 4 green onions
• 1 cup bamboo shoots (from can) drained
• 1 cup chicken broth
• 1/4 cup soy sauce
• 2 T corn starch or 4 T flour
• 1/2 t sugar
• 1/2 t salt
• 4 T peanut or sesame oil
• 4 ounces cashew nuts
• 1 1/2 cups rice

Prepare the rice as directed.

Prepare the veggies.  Remove the strings and ends of peas pods.  This makes them nicer to bite but if you don’t have time, it’s no drama.  The peas will have a little more to chew but it’s not that noticeable.  Slice the mushrooms and green part of the onions.  Keep the onion seperate from the other veggies.

Cut the chicken into bite sized pieces.  Heat one T of the oil in a skillet, add the cashews and stir fry for a minute, tossing the nuts lightly.  Remove nuts from pan and set aside.  Pour remaining oil in the skillet and stir fry the chicken until opaque.

Mix the soy sauce, cornstarch or flour, sugar and salt in a seperate dish. Add the chicken broth to the frying pan, then the soy mixture and stir.  Add the peas and mushroom.  Cover and cook, stirring occasionally until thickened. Add the green onions and cashews and simmer for a few minutes.  Serve immediately with the rice.  Delicious!

Related posts:

1. Homemade Chicken Stock
2. Aloha Pork Skillet
3. Thai Peanut Tofu
4. Butternut Squash Soup
5. Crockpot Chicken Cacciatore